"Anthony's has been Sal Buglione's dream for years: a restaurant named for and dedicated to his father, a mason from outside Naples. But when Anthony Buglione passed away unexpectedly, his restaurateaur son nearly abandoned the plan, focusing instead on his involvement in the burgeoning Nick's Pizza chainlet. Buglione persevered and he built the sort of homey southern Italian restaurant & pizzeria he'd always imagined. Buglione's brother makes the mozzarella. His mother will step in on Sundays to make "the real ragu". Pizza (whole pies only) is the province of pizzaiolo Bart Agozzino, a veteran of Naples' legendary Trianon, whose father, Alfredo, built Anthony's gas-fired brick oven. "Our mothers are gonna be in the kitchen," say Buglione, who'll incorporate their specials into a menu of pastas, chicken & veal and his father's beloved baked clams." NY Magazine

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